East Coast Collection @HLCupcake

Hey Little Cupcake! brings the East Coast to the North West

By Lee Isherwood | 2 September 2012

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Manchester’s sweetest cupcakery, Hey Little Cupcake!, is bringing a taste of East Coast to the North West with the introduction of its latest Stateside collection.

The collection features seven exciting new cupcakes*, with each flavour taking you on a journey along America’s East Coast, from a Florida Key Lime Pie, to a Boston Cream Pie, New York Cheesecake and Kentucky Jam Cake.

Pack your dessert fork and napkin as their East Coast journey begins on Monday 3rd September with one flavour available per day. Then the whole collection is here to tempt your taste buds in a 2 days special event on Friday 7th and Saturday 8th September.

Sarah Wilson, owner of Hey Little Cupcake! explained the inspiration behind the new collection; “Our collections are all about taking different tastes from around the world and baking those flavours in to a cupcake form. There is so much history and variety along the East Coast of America and we did a great deal of research before selecting the cakes to add to this collection. From our sneak previews, the New York Cheesecake is proving to be a massive success and we’re confident there is a flavour in there to suit everyone! We’re looking forward to seeing the response we get from this collection.”

Delivery is available locally on orders over £20 and up to 10 miles from the Hey Little Cupcake! shop in Spinningfields, Manchester and is charged at £1 per mile.

Full East Coast Collection
Monday – Florida Key Lime Pie. Digestive biscuit base with a lime sponge and topped with a refreshing lime cream frosting.

Tuesday – Boston Cream Pie. Vanilla sponge with a custard filling topped with custard buttercream and rich dark chocolate ganache.

Wednesday – Lady Baltimore Cake. Cherry and raisin pink vanilla sponge topped with light 7 minute meringue frosting and crushed pecans.

Thursday – Mississippi Mud Pie. Oreo cookie base under a rich chocolate Yorkie pudding filled sponge and topped with chocolate buttercream, fresh cream and chocolate sprinkles.

Friday – New York Cheesecake. Digestive biscuit base with vanilla cheesecake sponge topped with vanilla pod cream cheese.

Saturday – Brooklyn Blackout Cake. Espresso and rich dark chocolate sponge filled with a chocolate fudge filling and topped with chocolate buttercream, dark chocolate ganache and chocolate sprinkles.

Sunday – Kentucky Jam Cake. Cinnamon sponge filled with raspberry jam and topped with Carmel buttercream, cinnamon sprinkles and toffee sauce.